Cooking on the Bone

Does the Bone Really Add Flavor?

There's no debate: on-the bone is just better. That bone doesn't just look good, it's also helpful for heat retention, which leads to a nice, and because the bone slows down heat transfer, the meat near the bone often remains more tender and succulent.

Our Recommendations for Cooking on the Bone

Because bone-in steaks are often thicker than boneless cuts, they require slightly different cooking techniques to ensure even doneness. Here are three tried-and-true methods to cook a perfect bone-in steak:

 

1. REVERSE SEAR
Reverse searing is one of the best ways to cook a thick, bone-in steak evenly without overcooking the outside.

• Preheat your oven or grill to 225°F (107°C).

• Season your steak generously with coarse salt and black pepper. Let it sit at room temperature for about 30 minutes before cooking.

• Place the steak in the oven on a wire rack over a baking sheet (or indirect heat on a grill) until it reaches 115°F (46°C) for medium-rare (about 45 minutes to 1 hour, depending on thickness).

• Sear the steak over high heat in a cast-iron skillet or on a blazing-hot grill for 1-2 minutes per side.

 

2. CAST IRON PAN SEAR
For a classic steakhouse-style sear with a beautiful crust, use a cast-iron skillet.

• Preheat a cast-iron skillet over high heat until smoking hot.

• Season the steak with salt and pepper right before cooking.

• Add a high-smoke-point oil (like avocado or canola oil) and sear for 3-4 minutes per side.

• Reduce heat to medium and add butter, garlic, and rosemary. Spoon the butter over the steak continuously for 1-2 minutes.

• Finish in a 400°F oven for 5-7 minutes if the steak is extra thick.

• Let it rest before cutting to retain juices.

3. GRILLING
Grilling gives bone-in steaks a fantastic smoky flavor and charred crust.

• Preheat your grill to high heat (450-500°F).

• Season generously with salt, pepper, and a touch of olive oil.

• Sear over direct heat for 3-4 minutes per side to develop a crust.

• Move to indirect heat, close the lid, and let it cook until it reaches your desired internal temperature (use a meat thermometer!).

• Rest before slicing and serve with compound butter or chimichurri.